Description
Indulge in Refreshing Lime Mousse Cheesecake—a creamy, tangy dessert with a zesty lime kick. Perfectly light and refreshing for any occasion.
Ingredients
Scale
- Crust:
- 1 cup graham cracker crumbs – provides a buttery base with a touch of sweetness.
- ¼ cup granulated sugar – sweetens the crust and enhances flavor.
- ⅓ cup unsalted butter (melted) – binds the crumbs together while adding richness.
- Cheesecake Filling:
- 16 oz cream cheese (softened) – the creamy foundation that characterizes cheesecake.
- 1 cup granulated sugar – balances the tanginess of lime with sweetness.
- 1 tsp vanilla extract – adds depth of flavor.
- 1 cup heavy cream – contributes a rich, velvety texture to the filling.
- ½ cup fresh lime juice – infuses the cheesecake with a bright, tangy taste.
- Zest of 2 limes – enhances the citrus flavor profile with aromatic oils.
- (Optional: 1 envelope unflavored gelatin) – offers stability to the filling.
- Lime Mousse:
- 1 cup heavy cream – forms the base of the mousse for a light and airy texture.
- ¼ cup powdered sugar – sweetens the mousse for balance with acidity.
- 1 tbsp fresh lime juice – adds a zesty kick to elevate the flavor.
- Lime zest for garnish – finishes the presentation and adds visual appeal.
Instructions
- Make the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine 1 cup of graham cracker crumbs, ¼ cup granulated sugar, and ⅓ cup melted unsalted butter. Mix until fully combined.
- Press the mixture into the bottom of a springform pan to form an even layer.
- Bake in the preheated oven for 8-10 minutes until lightly golden. Remove from oven and allow to cool.
- Prepare the Filling:
- In a large mixing bowl, beat 16 oz softened cream cheese, 1 cup granulated sugar, and 1 tsp vanilla extract together with an electric mixer until smooth.
- In a separate bowl, whip 1 cup heavy cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture along with ½ cup fresh lime juice and the zest of 2 limes. If using, add 1 envelope unflavored gelatin, mixing until just incorporated.
- Assemble:
- Pour the cream cheese mixture over the cooled graham cracker crust, spreading evenly.
- Cover with plastic wrap and chill in the refrigerator for at least 4 hours to set.
- Make the Mousse:
- In a mixing bowl, whip 1 cup heavy cream and ¼ cup powdered sugar together until stiff peaks form.
- Gently fold in 1 tbsp fresh lime juice until fully blended.
- Finish:
- Once the cheesecake has set, spread the mousse mixture over the top of the cheesecake.
- Garnish with additional lime zest for a fresh touch.
- Serve:
- Keep the cheesecake chilled until ready to serve, then slice and enjoy!